We like to go see the fireworks … but other then that we take advantage of the day to just be together and enjoy what ever local activities we stumble upon. From outdoor concerts to festivals… there is always something fun to see and do on Canada Day 🙂

We tend to have a relaxing family day and try to make some fun summer cool treats such as this neat cold treat 🙂

freeze bananas for a few hours and then toss in blender with a few raspberries … taste just like raspberry ice cream 🙂 really creamy, completely raw, vegan and delicious!

Before you start you want to peel and freeze bananas at least 8 … I like to freeze them for about 4 hours … otherwise they get rock hard frozen and are harder to blend into a smooth ice-cream ( but this would depend on your freezer )

Then you want to make the crust and throw that in the freezer as well

Crust ingredients ( place the following in a food processor and mix well )

2 cups of pecans

2 table spoons of coconut oil

a handful cashews

and a pinch of vanilla

some maple syrup or dates to sweeten ( I added a little of both )

Check for the consistency … you want to be able to shape it and not for it to crumble … so if it is too soft add more nuts… if too crumbly add some coconut oil or maple syrup. (but be carful as just a teaspoon can be all you need )

Shape into small pies for individual servings or a big pie and place in freezer for an hour or more.

Once the bananas are ready blend them with frozen raspberries. I love the taste of this ; as the bananas are sweet and the raspberries take the sweetness down. I usually add enough raspberries so that it is not too sweet … probably about 1 – 2 cup full of raspberries

Once blended take the pie crust out … fill it up and place it back in the freezer for a bit to get the ice-cream filling to harden a little…

and the you are all set 🙂

~ENJOY

I had extra ice-cream left over which was delicious without the crust as well.

Nov

My husband has been playing around with this recipe for the last month or so and it tastes so good ( he has made many variations of it from pumpkin scones to walnuts to cashews to banana blueberry) but this one, with pecans is one of our favourites.